Inchi (ginger) curry

Yaayyy Onam is here. And what is the most important item for Onassadya? Of course, the inchi curry. This is what will facilitate taking a little more of the payasam. When you drink that delicious payasam and reach a point when you want to have more, but the mouth is feeling so sweet that it looks impossible, inchi curry is there to help you. Just take a bit of the inchi curry and lick it. Its spicy tanginess will remove all the sweet taste from the mouth and you are ready for more payasam… hurrayyy.

Ingredients:

Ginger, preferably fresh ginger   - 250 gms

Green chilli       - 1

Oil        11/2 cups

Mustard seeds              - ½ tsp

Methi seeds      - 1/3 tsp

Red Chilli powder         - ½ tsp

Tamarind pulp              - 11/2 tbsps     

Jaggery syrup               - 11/2 tbsp

Salt to taste

Curry leaves     - 1 twig

Method:

Peel, wash and slice ginger. Cut the green chilli to small pieces. Fry the ginger slices in the oil. When it is half done, add the green chilli pieces. When the ginger is dark brown, drain and keep aside. When it is cool, grind with salt and water. I always prefer to grind this on my favorite Kerala stone ( Ammikkallu J)

Heat a tablespoon of oil in a pan and add mustard seeds. When they splutter, add the methi seeds and when they brown, add the curry leaves. Now mix in the ground paste, red chilli powder, tamarind pulp and jaggery syrup. Add some water to make it a little thin. Stir and keep on low flame for about 5, 6 minutes till the oil starts separating. Cool and bottle. It can stay in the refrigerator for as long as a month.